Tag: M.W=100-150

Tu, Jie published the artcileSolid state fermentation by Fomitopsis pinicola improves physicochemical and functional properties of wheat bran and the bran-containing products, Category: pyrazines, the main research area is wheat bran Fomitopsis fermentation physicochem functional property; Flavor; Fomitopsis pinicola; Physicochemical and functional properties; Solid state fermentation; Textural properties; Wheat bran.

Wheat bran was solid state fermented by Fomitopsis pinicola. The results showed that the processing properties were increased by fermentation and the content of total phenol and alkylresorcinols was 5.91 and 1.55 times of the unfermented bran resp. by the 6th day. The total antioxidant capacity was 5.73 times of the unfermented sample by the 4th day. Electronic nose anal. showed that the fermented wheat bran had a special flavor. GC-MS anal. found that 4-ethyl-2-methoxy-phenol was the main flavor substance, which was sharply increased during the fermentation Furthermore, the textural properties of the dough and bread containing fermented bran were significantly improved. The content of phytic acid in the bread was significantly decreased, while the protein, total phenol and alkylresorcinols contents were significantly increased. Results suggest that solid state fermentation by Fomitopsis pinicola is a promising way to improve wheat bran to a nutritious and flavorful cereal food ingredient.

Food Chemistry published new progress about Antioxidants. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Category: pyrazines.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Mei, Lin published the artcileRole of Lactobacillus plantarum with antioxidation properties on Chinese sausages, Quality Control of 14667-55-1, the main research area is Lactobacillus plantarum antioxidation property chinese sausage.

Excessive protein and lipid oxidation can lead to the deterioration of sausage quality, especially flavor. Functional starter culture increases their attractiveness through sensory qualities and a potential healthpromoting effect. It was investigated that Lactobacillus plantarum (L.plantarum) strains with antioxidation properties effected on the flavor and oxidation of fermented sausage in the study. The group treated with natural fermentation was used to as control (control group). Results showed that P3 and P3-M2 had the ability of reducing lipid and protein oxidation during fermentation The increase of lipoxygenase activity and thiobarbituric acid reactive substances (TBARs) values were retarded. Sulfhydryl group contents were significantly higher than those in the control. Furthermore, changes in protein bands were confirmed with the less protein oxidation with P3-M2 than P3 and the control. Accordingly, strain P3 and P3-M2 significantly enhanced the types and relative contents of esters after fermented, indicating that strain P3 and P3-M2 contributed to the production of flavor substances. These results revealed that L.plantarum strains with antioxidation properties were a promising approach in inhibiting lipid and protein oxidation of Chinese sausage, maintaining the stable natural structure of protein, simultaneously improve the quality of sausage and promote the sausage to form a better flavor.

LWT–Food Science and Technology published new progress about Antioxidants. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Quality Control of 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Pua, Aileen published the artcileA systematic study of key odourants, non-volatile compounds, and antioxidant capacity of cascara (dried Coffea arabica pulp), Safety of 2,3,5-Trimethylpyrazine, the main research area is Coffea odourant volatile compound.

Derived from the residues of coffee processing (pulp), cascara has been consumed traditionally as a tea-like infusion, in part due to its pleasant flavor and nutritional properties. In this study, the volatile and non-volatile compositions of five cascaras (Coffea arabica) were systematically characterised to understand their organoleptic and antioxidant properties. Using solvent assisted flavor evaporation, 151 volatile compounds were identified by gas chromatog.-mass spectrometry. Furthermore, 18 key odourants were elucidated by aroma extract dilution anal., of which some were common odourants of dried fruits and black tea. Non-volatile compounds, including 7 sugars, 6 organic acids, 3 methylxanthines, and 35 polyphenols were detected and quantified via liquid chromatog. techniques. Finally, the volatile and non-volatile compositions of the five cascaras were differentiated through principal component anal. Therefore, this study expands the current knowledge about cascara and may facilitate further research on its application.

LWT–Food Science and Technology published new progress about Antioxidants. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Safety of 2,3,5-Trimethylpyrazine.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Calva-Estrada, Sergio J. published the artcileMicroencapsulation of cocoa liquor nanoemulsion with whey protein using spray drying to protection of volatile compounds and antioxidant capacity, Quality Control of 14667-55-1, the main research area is microencapsulation cocoa whey spray drying volatile compound antioxidant capacity; Catechins; chain-breaking activity; differential scanning calorimetry; methylxantines; microfluidisation.

The aim of this study was microencapsulated a nanoemulsion of cocoa liquor with whey protein by spray drying, and evaluate the effect of different inlet drying temperatures on the properties of microcapsules. The nanoemulsion showed a particle size of 202.13 nm, PdI of 0.424, and ζ-potential of -25.20 mV. The inlet drying temperature showed differences in physicochem. properties of microcapsules. Microcapsules presented good thermal stability and protection against the melting of cocoa liquor. Microcapsules obtained showed excellent yields of polyphenolic compounds (78-93%), and high retention of volatile compounds, especially of pyrazines. Greater microencapsulation yield of bioactive compounds and retention of volatile compounds was obtained at higher drying temperature (180°C). Excellent stability of polyphenols content, antioxidant capacity, and volatile compounds of cocoa liquor were observed during storage of the microcapsules at different temperature conditions, indicating the feasibility of this powder for its incorporation into functional foods.

Journal of Microencapsulation published new progress about Antioxidants. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Quality Control of 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Xu, Lirong published the artcileEffect of microwave heating on lipid composition, chemical properties and antioxidant activity of oils from Trichosanthes kirilowii seed, Synthetic Route of 14667-55-1, the main research area is Trichosanthes kirilowii seed oil microwave heating lipid composition; seed oil microwave heating chem property antioxidant activity; DPPH; Fatty acid composition, tocopherols; Microwave; Trichosanthes kirilowii Maxim seed oil.

Trichosanthes kirilowii Maxim seed is a primary source of edible vegetable oil and possesses a high nutritional value, making them extremely beneficial to humanity. To promote the extraction process of Trichosanthes kirilowii Maxim seed oil, the effect of microwave heating time (700 W for 0, 2, 4, and 6 min) on lipid composition, chem. properties, and antioxidant activity of oils was studied. The results showed that the oil yield of the seed increased with the microwave heating time. Besides, microwave heating time significantly affects (p < 0.05) DPPH and tocopherols, and the IC50 value of DPPH was highest with microwave heating for 6 min, whatever the shells are reserved. The tocopherol content was highest with microwave heating for 2 min in the seed shell oil, which was 1930.60 mg/kg. The longer microwave heating time could improve the oil yield and antioxidant activity of Trichosanthes kirilowii Maxim seed oil. The seed shell also affects chem. properties, fatty acid composition, antioxidant activity, and tocopherol contents of the Trichosanthes kirilowii Maxim seed oil. The Trichosanthes kirilowii Maxim seed shell oil has higher DPPH and tocopherols contents than seed kernel oil, while seed kernel oils showed higher oil yield and acid value. Our finding is valuable for manufacturers to choose suitable means to produce Trichosanthes kirilowii Maxim seed oil of required qualities and chem. compositions for targeted use. Food Research International published new progress about Antioxidants. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Synthetic Route of 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Chen, Huining published the artcileImproving the Flavor and Oxidation Resistance of Processed Sunflower Seeds with Maillard Peptides, Formula: C7H10N2, the main research area is sunflower seed Maillard peptide flavor oxidation resistance.

In order to give the boiled sunflower seeds the rich taste, caramel aroma, and improved oxidation resistance, Maillard peptides were added to sunflower seeds in this research. Sunflower seeds sample 5 (SFS5) and sunflower seeds sample 2 (SFS2) were prepared by adding Maillard peptides of sunflower seeds (K), gluten (G), and corn (Y), at different ratio (SFS2, K:G = 8:2; SFS5, K:G:Y = 8:1:1). Component anal. showed that SFS5 and SFS2 were significantly higher in umami amino acids than the control (SFS0) without Maillard peptides. SFS5 and SFS2 contained more hybrid compounds such as pyrazines and furans which contributed to the caramel aroma of sunflower seeds. Electronic tongue anal. revealed the higher response values of umami, salty, and continuity taste for SFS5 and SFS2 than those of SFS0. Sensory evaluation results showed that the sunflower flavor, caramel aroma, umami characteristic, and overall acceptability of SFS5 and SFS2 were higher than that of SFS0. The chem. results showed that under accelerated oxidation, the SFS5 and SFS2 had significantly lower peroxide value and acid value than SFS0.

Food and Bioprocess Technology published new progress about Autoxidation. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Formula: C7H10N2.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Dach, Anna published the artcileCharacterization of the Key Aroma Compounds in a Freshly Prepared Oat (Avena sativa L.) Pastry by Application of the Sensomics Approach, Synthetic Route of 14667-55-1, the main research area is aroma compound Avena oat pastry sensomics; (E,E,Z)-2,4,6-decatrienal; (E,E,Z)-2,4,6-nonatrienal; Avena sativa; aroma extract dilution analysis; methanethiol; oat pastry; stable isotope dilution assay.

Oat flour has a weak cereal-like, powdery aroma, which is significantly changed by a thermal process. Application of an aroma extract dilution anal. on a distillate obtained from oat pastry prepared under defined conditions led to the detection of 43 odor-active areas in the flavor dilution (FD) factor range of 2-8192. Among them, 3-(methylthio)propanal (cooked-potato-like), 2-acetyl-1-pyrroline (roasty, popcorn-like), vanillin (vanilla-like), 2-methoxy-4-vinylphenol (clove-like), 1-octen-3-one (mushroom-like), 2-propionyl-1-pyrroline (roasty, popcorn-like), and (E,E,Z)-2,4,6-nonatrienal (oat-like) were identified with the highest FD factors. Nine aroma compounds were identified for the first time in oats or oat products, and (E,E,Z)-2,4,6-decatrienal, also showing an oat-like odor quality, is reported for the first time in foods. Quantitation of the 36 most important compounds by means of stable isotope dilution assays followed by a calculation of odor activity values on the basis of odor thresholds in corn starch revealed 2-acetyl-1-pyrroline, vanillin, the tautomers 2-acetyl-3,4,5,6-tetra-hydropyridine and 2-acetyl-1,4,5,6-tetrahydropyridine, 3-(methylthio)propanal, 2-propionyl-1-pyrroline, and methanethiol as the key aroma-active compounds An aroma recombinate prepared in odorless oat pastry material containing 30 odorants in the concentrations determined in the oat pastry was able to successfully mimic the overall aroma profile of the original oat pastry.

Journal of Agricultural and Food Chemistry published new progress about Avena sativa. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Synthetic Route of 14667-55-1.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Lee, J. published the artcilePotential of model cakes to study reaction kinetics through the dynamic on-line extraction of volatile markers and TD-GC-MS analysis, Category: pyrazines, the main research area is volatile marker cake reaction kinetics dynamic online extraction TDGCMS; Aroma; Caramelization; Cereal product; Glucose; Leucine; Maillard reaction; Process parameters; Reaction pathways; Solid food model; Strecker degradation; Temperature; Thermal desorption.

This study presents a novel strategy for the dynamic anal. of volatile compounds extracted from baking vapors using a fit-for-purpose model cake. This model imitates a real sponge cake in terms of structure and processing but it is not reactive towards Maillard and caramelization reactions. When implemented with precursors (glucose (G) or glucose + leucine (G + L)), the reactions are activated and volatile markers can be monitored dynamically during baking. A method for the online sampling of vapors during baking using sorbent tubes coupled to thermal desorption (TD-GC-MS) has been developed and proven to be an appropriate and rapid technique to analyze a large number of volatile compounds within a broad range of phys. and chem. characteristics. Volatile markers such as acetic acid, furfural, furfuryl alc. and 5-hydroxymethylfurfual were identified using both models: glucose (G) and glucose + leucine (G + L) because they arise from both caramelization and the Maillard reaction. On the other hand, 3-methylbutanal and 2,5-dimethylpyrazine were only identified in the (G + L) model cake as they arise from the Strecker degradation pathway induced by the presence of leucine. Moreover, the relative abundance of all markers of reactions covers a broad range. Online sampling coupled to TD-GC-MS enabled the collection of kinetic data on these markers throughout the baking operation and discrimination of the two formulas (G vs G + L) and two baking temperatures (170°C and 200°C) used. These results offer promise for the further use of this approach to study reaction kinetics in model cakes.

Food Research International published new progress about Bakery cakes. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Category: pyrazines.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Liu, Rui published the artcileMaillard reaction products and guaiacol as production process and raw material markers for the authentication of sesame oil, Related Products of pyrazines, the main research area is maillard reaction product guaiacol authentication sesame oil; GC-MS/MS; authenticity markers; chemometrics; pyrazine; sesame oil; volatile organic compounds.

Sesame oil has an excellent flavor and is widely appreciated. It has a higher price than other vegetable oils because of the high price of its raw materials, and different processing techniques also result in products of different quality levels, which can command different prices. In the market, there is a persistent problem of adulteration of sesame oil, driven by economic interests. The screening of volatile markers used to distinguish the authenticity of sesame oil raw materials and production processes is therefore very important. In this work, six markers related to the production processes and raw materials of sesame oil were screened by gas chromatog.-tandem mass spectrometry (GC-MS/MS) combined with chemometric anal. They were 3-methyl-2-butanone, 2-ethyl-5-methyl-pyrazine, guaiacol, 2,6-dimethyl-pyrazine, 5-Me furfural, and ethyl-pyrazine. The concentration of these markers in sesame oil is between 10 and1000 times that found in other vegetable oils. However, only 3-methyl-2-butanone and 2-ethyl-5-methyl-pyrazine differed significantly as the result of the use of different production processes. Except for guaiacol, which was mainly derived from raw materials, the other five compounds mentioned above all result from the Maillard reaction during thermal processing. The six compounds mentioned above are sufficient to distinguish fraud involving sesame oil raw materials and production processes, and can identify accurately adulteration levels of 30% concentration In this study, the classification markers can identify the adulteration of sesame oil accurately. These six compounds are therefore important for the authenticity of sesame oil and provide a theor. basis for the rapid and accurate identification of the authenticity of sesame oil. 2021 Society of Chem. Industry.

Journal of the Science of Food and Agriculture published new progress about Chemometrics. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Related Products of pyrazines.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem

Chen, Tong published the artcileStudy on discrimination of different grades of rapeseed oil based on flavor fingerprint, Related Products of pyrazines, the main research area is rapeseed oil volatile organic compound flavor principal component analysis.

In this work, Gas chromatograph-Mass Spectrometry (GC-MS) combined with solid phase microextraction technol. was used to analyze the difference of volatile organic compounds (VOCs) in rapeseed oil of different grades, and the relationship between changes of VOCs and refining process were also investigated in order to construct a non-linear model, which could realize rapid and accurate discrimination of different grade rapeseed oils. 124 rapeseed oil samples with different grades were collected and analyzed by GC-MS technol. and 55 VOCs were identified and selected as variables to characterize the internal quality information of rapeseed oils. Then, principal component anal. (PCA) method was used to extract useful features and reduce data dimensionality, and finally a discriminant model was built using linear discriminant anal. (LDA) algorithm. The correct recognition rate of sample set was close to 94.59%. The results showed that the proposed method is promising in discriminating different grades of vegetable oils. Besides, it provides a theor. basis for studying the relationship between VOCs composition and vegetable oil quality.

Acta Chromatographica published new progress about Chemometrics. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Related Products of pyrazines.

Referemce:
Pyrazine – Wikipedia,
Pyrazine | C4H4N2 – PubChem